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Codfish Omelet

Codfish Omelet
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
In Colombia we don't have special dishes to celebrate Easter Sunday. When I lived in Colombia, we would usually go to church to attend Easter Sunday Mass and then head home to rest. We were also in the habit of not eating meat on Fridays during lent, so we would eat fish and seafood dishes. I remember my grandmother making this codfish omelet during this time of year. This recipe is ideal for breakfast with and arepa or for lunch with a green salad.

Ingredients

  • 1/2 lb codfish or dried fish, salted
  • 1 tablespoon vegetable oil
  • 1/2 cup grated onion
  • 1/4 cup chopped red bell pepper
  • 5 eggs
  • 6 tablespoons flour
  • 1/4 cup milk
  • 1 tablespoon baking powder
  • Ground black pepper

Directions

  • 1
    Leave the cod soaking for 8 hours to eliminate excess salt. Strain and boil in clean water for 15 minutes.
  • 2
    Heat the oil in a saucepan and add the onion and pepper, sauté for two minutes.
  • 3
    Once cool, cut the cod into thin strips with your fingers or a fork. Mix with the onion and pepper. Add the rest of the ingredients and mix well.
  • 4
    Grease a baking dish. Add the mixture and bake at 350°F for 25-30 minutes. Let sit for a little while before serving.

  • You can make this recipe with other types of fish or canned tuna.

No nutrition information available for this recipe

  • In Colombia we don't have special dishes to celebrate Easter Sunday. When I lived in Colombia, we would usually go to church to attend Easter Sunday Mass and then head home to rest. We were also in the habit of not eating meat on Fridays during lent, so we would eat fish and seafood dishes. I remember my grandmother making this codfish omelet during this time of year. This recipe is ideal for breakfast with and arepa or for lunch with a green salad.
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